kobichi bhaji | maharashtrain style cabbage sabzi recipe

kobichi bhaji recipe with step by step pictures – this is a Maharashtrian style cabbage sabzi made using besan or chickpea flour.

Imagine this; you enter the kitchen to prepare a meal, open the fridge and all you see is a cabbage head sitting in there. It’s nothing but cabbage and some chilies and cilantro that you are left with. This happens to so many of us as we approach the next vegetable shopping day.

Wouldn’t it be fun if we could cook every kind of vegetable in a simple manner that’s delicious at the same time? I know; that would be awesome. I am constantly looking out for such recipes that can utilize the one or two vegetables left behind. Today I am sharing the recipe of kobichi bhaji (कोबीची भाजी रेसिपी) that has been cooked with some besan or chickpea flour.

Cabbage is called patta gobi in Hindi and kobi in Marathi language. This kobichi bhaji is my Mum-in-law’s recipe and belongs to the Maharashtrian cuisine. No wonder this cabbage bhaji recipe is so easy, quick and wholesome.

What I like the most about this recipe of kobichi bhaji is the nutty aroma of chickpea flour and the fullness of groundnut oil. This recipe would taste good if you cook it in vegetable oil, canola oil or sunflower oil. But it will turn out splendid if you use the filtered groundnut oil. Please do not use refined groundnut oil because that one barely has any flavor.

cabbage’s nutrition facts and health benefits

Cabbage is rich in potassium and fiber. It’s an abundant source of vitamins, especially Vitamin C and Vitamin K. Besides, it also has Vitamin A, and Vitamin B-6 and small quantities of minerals like iron, magnesium and calcium too.

Cabbage is a brain food. It’s good for the nerves and helps build resistance against Alzheimer’s. The sulfur in cabbage is good for the health of skin, hair and nails. Besides, cabbage helps maintain a healthy blood pressure and blood sugar levels, which is ultimately beneficial for the heart.

how to make sauteed kobichi bhaji

kobichi bhaji is a simple, quick and easy lunch recipe. the kobi or cabbage is cooked with besan/chickpea flour. serve this kobichi bhaji with chapati and some varan bhaat with ghee on the side for a delicious and wholesome meal.

Author: Monica

Recipe type: Side

Cuisine: Indian

Serves: 2

Ingredients

Cabbage/kobi – 3 cups, finely chopped

Chickpea flour/besan – 5 tbsp

Green chilies – 2, finely chopped

Coriander leaves – 2 tbsp, finely chopped

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Turmeric – ¼ tsp

Asafetida/hing – ¼ tsp

Salt – to taste

Groundnut oil – 4 tbsp

Water – as needed

Instructions

Heat 2 tbsp groundnut oil in a skillet. Add mustard seeds and let them pop. Add cumin seeds and let them sizzle. Then add the asafetida and let it sizzle too.

Lower the flame and add green chilies and sauté them for a few seconds.

Add turmeric and sauté it for 2-3 seconds. Take care not to burn it.

Add the cabbage. Mix well.

Turn the flame to the lowest and cover the skillet with a lid. Pour some drinking water on the lid. Let the cabbage simmer for about 10 minutes or until it softens. Take the lid off and stir the cabbage once in between. The cabbage will release its water. But if it looks too dry, add a little bit of hot water from the lid.

Turn the heat to high and add the chickpea flour/besan, salt, and the remaining 2 tbsp oil. Stir fry the cabbage for a couple of minutes till the chickpea flour is aromatic. Scrape the bottom of the skillet as you stir fry it.

Step 2

Step 3

Lower the flame and add 2 finely chopped green chilies and sauté them for a few seconds.

Step 4

Add ¼ tsp turmeric and sauté it for 2-3 seconds. Take care not to burn it.

Step 5

Add 3 cups of finely chopped kobi or cabbage.

Step 6

Mix well.

Step 7

Turn the flame to the lowest and cover the skillet with a lid. Pour some drinking water on the lid. Let the cabbage simmer for about 10 minutes or until it softens. Take the lid off and stir the cabbage once in between. The cabbage will release its water. But if it looks too dry, add a little bit of hot water from the lid.

Step 8

Turn the heat to high and add 5 tbsp chickpea flour/besan, salt to taste, and another 2 tbsp groundnut oil. Stir fry the cabbage for a couple of minutes till the chickpea flour is aromatic. Scrape the bottom of the skillet as you stir fry it.

Hi, and welcome to Flavouroma. My name is Monica and I am really glad that you are here. I cook, write, and take pictures of the delicious recipes that you see on here. I believe in cooking healthy family recipes from scratch using the freshest local produce.

Follow Us on social media

About Me

Hi, and welcome to Flavouroma. My name is Monica and I am really glad that you are here. I cook, write, and take pictures of the delicious recipes that you see on here. I believe in cooking healthy family recipes from scratch using the freshest local produce. Avoiding processed ingredients as far as possible and incorporating the seasonal ones is what I constantly strive for, which is why everything tastes so good and at the same time nourishes the body.